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Source: Real Food for People with Diabetes
Author: Doris Cross with Alice Williams

Brownie Sour Cream Cake

Ingredients:

1 box (8 1/2 oz) Estee light chocolate cake mix
1/4 c fat-free sour cream
1/3 c Equal sweetener
1 tsp vanilla
1 egg white
1/2 cup plus 1 tbsp water
non-fat nonstick cooking spray
1/4 c mini chocolate chips

Directions:

In large bowl, combine cake mix, sour cream, sweetener, vanilla, egg white and water. Mix with electric mixer until smooth. Spray 8-inch square glass baking dish with cooking spray. Pour batter into baking dish and sprinkle with mini chocolate chips. Bake at 350 degrees for 30 to 35 minutes. Test center of cake with toothpick to check for doneness.

Makes 12 Servings.

Dietary Exchanges: 1/2 Fat, 1 1/4 Starch

Nutrients Per Serving:
125 Calories
2.2 g Fat
1.15 g Saturated Fat
7.5 g Protein
18.3 g Carbohydrate
0 mg Cholesterol

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Pineapple Cream Cake

Ingredients:

non-fat nonstick cooking spray
1 box (8 1/2 oz) Estee pound cake mix
1 can (8 oz) crushed pineapple, drained
3/4 c fat-free sour cream
1/4 tsp almond extract
1/4 c Equal sweetener
1/2 tsp vanilla
1 egg white
1/2 c water

Directions:

Spray 8-inch square glass baking dish with cooking spray. In large bowl, combine all ingredients and mix with electric mixer. Pour batter into baking dish and bake at 350 degrees for 35 to 40 minutes. Be sure to test center of cake before removing from oven. Cool and serve.

Makes 12 Servings.

Dietary Exchanges: 1 Starch, 1/2 Lean Protein, 1/4 Fruit

Nutrients Per Serving:
119 Calories
1.7 g Fat
0.84 g Saturated Fat
6.2 g Protein
19.4 g Carbohydrate
0 mg Cholesterol

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Easy No-Bake Lemon Cheesecake

Ingredients:

Crust
Non-fat nonstick cooking spray
1/3 c graham cracker crumbs
1 tbsp Equal sweetener
1/4 tsp Molly McButter dry butter flavor sprinkles

Filling
1 box (0.3 oz) sugar-free lemon Jell-O
1/2 c boiling water
1 tub (12 oz) fat-free cream cheese
1 tub (8 oz) fat-free cream cheese
1 c fat-free sour cream
1 tsp vanilla
3/4 c Equal sweetener
grated peel from 1 lemon

Directions:

Spray 9-inch pie plate with cooking spray. In small bowl, combine graham cracker crumbs, sweetener, and butter flavor sprinkles and stir with spoon. Sprinkle crust mixture evenly over bottom of pie plate. In small bowl, dissolve Jell-O in boiling water. Stir until thoroughly dissolved. In large
bowl, mix cream cheese with electric mixer until smooth. Beat in sour cream. Add vanilla, sweetener, grated lemon peel and Jell-O. Mix until smooth. Gently pour filling into pie plate, trying not to disturb graham cracker crumbs. Chill for a few hours and serve.

Makes 8 Servings.

Dietary Exchanges: 1/2 Starch, 4 Lean Protein

Nutrients Per Serving:
182 Calories
0.4 g Fat
0.11 Saturated Fat
32.6 g Protein
8.7 g Carbohydrate
13 mg Cholesterol

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Creamy Pistachio Dessert

Ingredients:

1 tub (12 oz) fat-free cream cheese
1/4 tsp vanilla
6 tbsp Equal sweetener
2 cups cold skim milk
1 pkg (1 oz) sugar-free instant pistachio pudding
22 low-fat chocolate wafers (like vanilla wafers)

Directions:

In food processor, combine cream cheese, vanilla, and sweetener. Process until smooth. In medium bowl, combine cold milk and pudding mix, and whip or beat for 2 minutes. Pour into food processor with cream cheese mixture and process until thoroughly mixed. Line bottom of 8-inch round or square dish with 20 chocolate wafers. Save 2 wafers to crumble and garnish top. Pour pudding mixture over wafers. Sprinkle top with wafer crumbs. Chill about 1 hour and serve.

Makes 9 Servings.

Dietary Exchanges: 1 Starch, 1 Lean Protein

Nutrients Per Serving:
131 Calories
0.7 g Fat
0.06 g Saturated Fat
15.8 g Protein
13.6 g Carbohydrate
8 mg Cholesterol

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Peaches and Cream Dessert

Ingredients:

1 can (15 oz) sliced peaches packed in fruit juice, do not drain
3/4 c fat-free cream cheese
1/2 tsp vanilla
1/2 c skim milk
1 pkg (1 oz) fat-free sugar-free white chocolate instant pudding mix
non-fat nonstick cooking spray
1/2 c graham cracker crumbs

Directions:

In food processor, combine peaches with juice, cram cheese and vanilla. Process until well blended. Add skim milk and pudding mix, and process for 1 minute. Spray 8×8-inch dish with cooking spray. Sprinkles graham cracker crumbs on bottom of dish. Gently pour preach mixture over cracker crumbs. Refrigerate for a few hours before serving. This is a spoonable dessert. It does not set up to cut into wedges.

Dietary Exchanges: 3/4 Fruit, 1/2 Lean Protein

Nutrients Per Serving:
71 Calories
0.4 g Fat
0.11 g Saturated Fat
3.8 g Protein
12.5 g Carbohydrate
4 mg Cholesterol